Sunday, March 18, 2018

Chengdu Zajiang Mian

Pork topping for 4-6 servings (scale as you want):
1 lb ground pork
3 tbsp sambal oelek or 3 pickled medium-hot red chilies
1 tbsp minced garlic
1 1/2 cups water
2 tbsp light soy sauce
2 tbsp dark soy sauce
1 tsp tian mian jiang/sweet wheat sauce

Sauce per serving:
1 tsp melted lard (optional)
2 tbsp chili oil with flakes
2 tbsp light soy sauce
1 tbsp chicken broth
1 tsp zhenjiang black vinegar
1 tsp runny Chinese sesame paste
1/4 tsp or more roasted ground Sichuan pepper
2 tsp thinly sliced green onions

4 oz dried noodles per serving
bok choy and/or fried egg (optional)

1. Make pork topping: Saute pork until beginning to brown and juices are mostly cooked off. Add pickled chilies and garlic, cook, mix with pork. Add water, soy sauces, wheat sauce, simmer about 15 min. Add more water if necessary - you want it to be kinda wet. (It'll probably be wet anyway.)

2. Mix the sauce.

3. Cook noodles, adding bok choy towards the end to cook it too.

4. Each bowl: noodles, sauce, pork topping, bok choy, egg.

Source: Taylor Holliday, The Mala Project,

Another Kimchi

1 head (2-2.5lb) Napa or green cabbage, cut into pieces (kinda whatever you want - they recommend 2x1" squares but I like it a little more thinly sliced)
2 tbsp kosher salt
2 tsp minced garlic
1 tsp peeled, grated ginger
2 tbsp fish sauce
1 tsp sugar
3 tbsp gochugaru (Korean chile pepper flakes)
4 green onions, green parts only, in 2 inch pieces
1/4 cup yellow onion, thinly sliced

1. Mix cabbage with salt and let it sit for about an hour. Drain and lightly rinse, let sit another 10-15 minutes.
2. Mix garlic, ginger, fish sauce, sugar, gochugaru. Let sit 15 min.
3. Mix everything. Pack into a glass jar, add a little water to get the last seasoning paste. Let it sit in the covered jar for about 3 days at room temperature. (might bubble over.) Then refrigerate.

Source: "Mother in law's kimchi DIY kit"

Saturday, August 26, 2017

Another Mapo Doufu

2 oz ground beef
6 tbsp peanut or canola oil
2 tbsp douban jiang/Pixian chili bean paste
2 tsp dou chi/fermented black beans
2 tsp chili flakes
1 cup chicken stock
1 tsp soy suace
4-5 scallions, cut to 1 inch lengths
1 block soft tofu, diced to 3/4 inches
2 tbsp cornstarch + 2 tbsp water
1 tsp ground Sichuan pepper

Stir fry beef in a hot wok, remove.
Heat wok, add oil, add douban jiang, dou chi, and chili flakes, fry for a minute.
Add stock, soy sauce, scallions. Add the beef. Add tofu, simmer a couple minutes. Add cornstarch slurry. Sprinkle with Sichuan pepper.

Source: The Mala Project by Taylor Holliday, at

Gong bao ji ding

Kung pao chicken

2 boneless skinless chicken breasts, or about 2/3 lb, cut into about 1/2 inch cubes
3 cloves garlic, sliced
about the same amount of ginger, also sliced
5 scallions, white parts only, chopped
peanut oil
at least 10 dried chilies, cut in half and seeds discarded
1 tsp whole Sichuan pepper
2/3 cup roasted unsalted peanuts

1/2 tsp salt
2 tsp soy sauce
1 tsp Shaoxing rice wine or medium-dry sherry
1 1/2 tsp potato flour or 2 tsp cornstarch
1 tbsp water

3 tsp sugar
1 tsp potato flour or cornstarch
1 tsp dark soy sauce
1 tsp light soy sauce
3 tsp Chinkiang vinegar
1 tsp sesame oil
1 tbsp chicken stock or water

Marinate the chicken. Make the sauce.
Heat oil in the wok. Add chilies and Sichuan pepper, stir fry until crisp, spicy, fragrant - careful not to burn.
Add chicken and fry on high, stirring constantly. As soon as it's separated, add the ginger, garlic, scallions, and for a few minutes.
Add the sauce, then the peanuts, then serve.

Source: Land of Plenty by Fuchsia Dunlop

Gan bian si ji dou

Dry-fried Sichuanese green beans

10 oz green beans
peanut oil
3 oz ground pork
2 tsp Shaoxing rice wine or medium-dry sherry
2 tsp soy sauce
2 tbsp ya cai or Tianjin preserved vegetable, finely chopped
salt to taste
1 tsp sesame oil

Trim beans, snap in half. Stir fry in oil for about 6 minutes, until tender and a little puckered. (Dan's note: usually takes longer.) Remove from wok and set aside.

Fry pork for 30 seconds. Add wine and soy sauce. Add ya cai and fry briefly. Add beans. Add salt, then drizzle with sesame oil.

You can also make this without the pork; if you do, add some garlic and ginger and dried chilies. You can also pre-boil the beans a little bit in order to make them cook faster.

Source: Land of Plenty and Every Grain of Rice, both by Fuchsia Dunlop

Boiled aromatic peanuts

1 pint water
8 oz raw peanuts, in their husks or just their pink skins
2 tsp salt
1 tsp whole sichuan pepper
1 cinnamon stick
1 star anise
2 whole cloves
1/2 tsp fennel seeds
1-2 slices dried ginger
1 cao guo (optional)

Wrap the spices in a cheesecloth so you can easily pick them out. Simmer 40 minutes, then drain.

Source: Land of Plenty by Fuchsia Dunlop

Fu qi fei pian

"Man and wife lung slices"

1lb lean beef, like flank steak (or a mix with innards like ox heart, tongue, and stomach)

To cook the beef:
2 inch piece of fresh ginger, unpeeled, slightly crushed
1 tbsp peanut oil
2 tbsp rock sugar, crushed
1 quart stock
1 1/2 tbsp salt
2 scallions, white and green, cut into thirds
1 tsp whole Sichuan pepper
1/2 a cinnamon stick
1 tsp fennel seeds
2 star anise
4 cloves (you can make a little bag of all these spices)

To serve:
3-4 celery stalks
1 tbsp dark soy sauce
1-2 tbsp chili oil with chile flake
1/2 tsp ground Sichuan pepper
2 tsp toasted sesame seeds
2 tbsp roasted unsalted peanuts, crushed
cilantro to garnish
Boil water, blanch beef for 10-20 seconds, throw away water and rinse beef.

Heat peanut oil with half the rock sugar, boil until it's a rich caramel brown. Throw in a little cup of cold water (look out for steam!) and stir to incorporate. Add the rest of the "to cook beef" ingredients. Boil, then add the beef, simmer gently for about an hour and a half until tender. Remove beef and cool. Save cooking liquid.

Slice the celery thin. Thinly slice the cold beef too, lay it on top of the celery. Combine 4 tbsp cooking liquid with the soy sauce, pour over meat. Drizzle with chili oil, Sichuan pepper, sesame seeds, peanuts, cilantro.

Source: Land of Plenty by Fuchsia Dunlop